Mustard Chicken Salad

By polloazul

Ingredients

• bone-in chicken breast halves
• 1 Tbsp olive oil
• 2 cups broccoli florets
• 1/2 cup mayonnaise
• 1/2 Tbsp whole grain Dijon mustard
• 1 Tbsp Dijon mustard
• 1 Tbsp vinegar
• 2 Tbsp chopped fresh tarragon
• 1/2 pint cherry tomatoes, halved
• kosher salt & freshly ground pepper, to taste
• Mixed greens for serving

Preparation

Step 1

Preheat the oven to 400 degrees. Place the chicken breasts on a baking sheet, rub them with the olive oil & season generously with kosher salt & freshly ground pepper. Roast for 35-40 minutes, or until cooked through. Set aside to cool slightly.

Meanwhile, bring a large pot of salted water to a boil. Blanch the broccoli for about 1 minute, or until just tender, yet still crisp. Drain & set aside.

To make the dressing, whisk the mayonnaise, both mustards & the vinegar together in a mixing bowl.

When the chicken is cool enough to handle, dice it into bite sized pieces & transfer to a bowl. Add the dressing & toss to coat. Add the broccoli, tarragon & cherry tomatoes. Season with kosher salt & freshly ground pepper to taste & toss well. Serve as is, or over a bed of greens.